Side Pannel
Broccoli Soup5
Ingredients List
- 1 lb Broccoli (small head)
- 1 cn Chicken broth (about 14 oz)
- 1/3 c Chopped onions
- 1 c Chopped cauliflower
- 1 1/4 c Milk
- 3 tb All-purpose flour
- 3/4 ts Salt
- 1/8 ts Freshly-ground white pepper
- 1/4 c Half-and-half
Directions
Wash and trim leaves from broccoli. Cut of florets and set aside. Use
vegetable peeler to pare broccoli stalks. Cut stalks lengthwise in halves
or quarters, then cut crosswise into 2-inch pieces. simmer over low heat,
covered, until almost tender, about 8 minutes. Add broccoli florets. Cook,
covered, until just tender. Drain. In same saucepan, bring chicken broth
and onion to a boil over high heat. Add cauliflower; reduce heat to low,
and simmer, covered, for 10 minutes or until tender. Drain through strainer
over small bowl to save stock. Combine 1/4 cup of the milk, the flour, 1/2
tsp salt and the pepper; stir until smooth. Stir milk mixture into the
broth. Bring to a boil over medium heat and cook until sauce is thickened,
stirring constantly. Remove from heat. Place cauliflower mixture, 1/2 cup
of the sauce, and the half-and-half in a blender container. Cover and blend
until smooth. Pour cauliflower soup into small saucepan; keep warm over
very low heat. (OR pour into a container and refrigerate until ready to
serve.) Place rest of sauce, 1 cup milk, the broccoli, and 1/4 teaspoon
salt in the blender. Cover and blend until smooth, stopping to scrape
container often. Pour broccoli soup into a saucepan and heat through. (OR
pour into a container and refrigerate.) (Reheat both cold soups when ready
to serve.) To serve, ladle broccoli soup into warm serving bowls. Drizzle 2
to 3 tablespoons of cauliflower soup on top of each.
Makes 8 (2/3 cup) servings.
[McCall's COOKING SCHOOL No 12]
vegetable peeler to pare broccoli stalks. Cut stalks lengthwise in halves
or quarters, then cut crosswise into 2-inch pieces. simmer over low heat,
covered, until almost tender, about 8 minutes. Add broccoli florets. Cook,
covered, until just tender. Drain. In same saucepan, bring chicken broth
and onion to a boil over high heat. Add cauliflower; reduce heat to low,
and simmer, covered, for 10 minutes or until tender. Drain through strainer
over small bowl to save stock. Combine 1/4 cup of the milk, the flour, 1/2
tsp salt and the pepper; stir until smooth. Stir milk mixture into the
broth. Bring to a boil over medium heat and cook until sauce is thickened,
stirring constantly. Remove from heat. Place cauliflower mixture, 1/2 cup
of the sauce, and the half-and-half in a blender container. Cover and blend
until smooth. Pour cauliflower soup into small saucepan; keep warm over
very low heat. (OR pour into a container and refrigerate until ready to
serve.) Place rest of sauce, 1 cup milk, the broccoli, and 1/4 teaspoon
salt in the blender. Cover and blend until smooth, stopping to scrape
container often. Pour broccoli soup into a saucepan and heat through. (OR
pour into a container and refrigerate.) (Reheat both cold soups when ready
to serve.) To serve, ladle broccoli soup into warm serving bowls. Drizzle 2
to 3 tablespoons of cauliflower soup on top of each.
Makes 8 (2/3 cup) servings.
[McCall's COOKING SCHOOL No 12]
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